Turkey Chili Mac
Get ready to savor the ultimate comfort food fusion with this Turkey Chili Mac recipe! Perfectly combining the hearty flavors of a classic chili with the creamy indulgence of macaroni, this one-pot meal is a weeknight dinner favorite. Lean ground turkey keeps it light yet satisfying, while a bold medley of spices—chili powder, cumin, and smoked paprika—delivers just the right kick. With tender elbow macaroni swimming in a robust tomato-based sauce and a generous topping of melted cheddar cheese, every bite is pure bliss. Ready in just 45 minutes and packed with wholesome ingredients like kidney beans, bell peppers, and onions, it’s a quick and nutritious family dinner. Garnish with fresh green onions for a pop of color and flavor, and watch this dish become your go-to recipe for cozy, crowd-pleasing meals.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 15 ounces canned diced tomatoes, undrained
- 15 ounces canned kidney beans, drained and rinsed
- 8 ounces canned tomato sauce
- 2 cups chicken broth
- 2 cups elbow macaroni
- 1.5 cups shredded cheddar cheese
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
Stir in the diced onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the turkey and vegetables with the spices.
Pour in the canned diced tomatoes (with their juice), kidney beans, tomato sauce, and chicken broth. Stir well to combine.
Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
Stir in the elbow macaroni, ensuring it is submerged in the liquid.
Cover the pot and cook over medium-low heat, stirring occasionally, until the pasta is tender, about 10-12 minutes.
Once the macaroni is cooked, remove the pot from the heat and stir in the shredded cheddar cheese until melted and creamy.
Serve hot, garnished with sliced green onions if desired.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 6888 mg | 299% | |
| Total Carbohydrate | 293.2 g | 107% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 43.8 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1586 mg | 122% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3777 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
